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Topic: Pizza Hut style pan pizza (Read 1872 times)

I am in search for a recipe for Pizza Hut style pan pizza for my daughter who loves Pizza Hut. Even though it goes against every grain of Italian in me, I want to make it for her. Typically, when I make pan pizza, I use my Sicilian dough with bread flour. Does the dough need a little finely ground corn meal, or perhaps I should use high gluten flour? Any suggestions or recipes you are willing to share would be most appreciated.

Personally I'm not a fan of bread or high gluten flours for pan pizza, I prefer all purpose, I believe it makes a softer dough and that is what I like for thick/pan style pizzas. As for recipes, most pan pizza doughs contain some oil, another thing that I frown upon, since most pan pizzas are cooked in a lot of oil to begin with. For me, the key to great pan pizza is making sure you give the dough enough time to rise after it is spread in the pan, this allows for the soft, airy texture. Pan pizzas are thick, you don't want them to be heavy.

Well, I couldn't wait for dinner, so I made the Pizza Hut pan pizza using the recipe on the thread that Chau reposted. And I measured out a 22 ounce dough ball according to Peter's comments. The rest I made garlic knots with. The only thing I did different was I baked at 475 because my pans are oven safe to that temperature. The following pictures in order are 1) after 26 hours in the fridge, 2) after 2 hours out of the fridge, 3) pre bake, 4) post bake, 5) bottom crust, and 6) crumb. It was light and crispy just like Pizza Hut. I have to tweak the flavor of the bottom crust. I must admit, I don't really use vegetable oil and thought it was a little tasteless embedded in the bottom crust. Maybe, I will use some EVOO next time if my daughter likes the pizza. We haven't had dinner yet so I can't reveal my daughter's opinion.

Very impressive! You gotta tell me how you get the pizza to not fall off the plate. . Just kidding. Nice work. The clone recipes we have on the forum for PizzaHutpan pizza is the best out there. I was blown away by how accurate it is the first time I made one. The members who tweaked that recipe and Peter deserve the credit. Nice work on nailing it out of the gate. I guess it's all beginners luck huh? Kidding you of course. Your experience and skills are evident in your pies.